Preheat oven to 350 degrees. Combine all ingredients in a mixer on low speed until just combined. Increase speed to medium-high and mix for 3 minutes. Scrape the bowl halfway through if you don’t have an automatic bowl scraper. Use a 3 Tbl. ice cream scoop (or fill each cavity 2/3 full) and divide amongst cupcake tins lined with cupcake baking papers or sprayed with cooking spray. Bake for 23 minutes. Let cupcakes cool in cupcake tins for 5-8 minutes then gently remove and let finish cooling on a cooling rack.

For the icing:

Mix the cream cheese in a mixer to ensure there are no clumps. Add in the jar of Fluff and slowly add in the vanilla. Put into a piping bag fitted with a decorating tip (French tip is my favorite!) and pipe onto the cupcakes.